"A Classic Spinach Dip Recipe made with Knorrs Vegetable Soup Mix. Delicious served in a bread bowl as a dip for fresh vegetables and chunks of bread. This is one of those appetizers that always seems to make it's way onto tables at every party or holiday. A classic recipe that seems to have stood the test of time...seriously though, it's been on holiday tables as far back as I can remember. If it works, why fix it right?"
"If you're looking for a classic recipe that everyone loves, this Spinach Dip is it. A tried-and-true recipe that's perfect for parties and holidays. Bread Bowls Make the Best Spinach Dip Bowls You don't have to serve this Spinach Dip in a bread bowl, but I really think it's the best. An edible bowl? YES. Sometimes I even like to bake the dip in the bowl...the bread becomes crunchy and the dip is nice and warm. Enjoy!"
"Make sure the spinach is de-thawed and the moisture has been squeezed out. In a bowl stir together the spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover and refrigerate at least 2 hours, preferably overnight. Serve in a bread bowl (see above tips), with fresh vegetables, cracker and chunks of bread. Notes: Let it rest. This dip needs at least 2 hours to rest so that the vegetable soup mix can hydrate."
The dip is made with thawed, drained spinach, sour cream, mayonnaise, Knorr vegetable soup mix, chopped water chestnuts, and green onions. The spinach must be thoroughly thawed and squeezed to remove moisture. Combine all ingredients in a bowl, cover, and refrigerate at least two hours, preferably overnight, to allow the soup mix to hydrate. Serve chilled in an edible bread bowl, or with baguette slices, crackers, and fresh vegetables such as carrot sticks, celery, and peppers. The dip can be prepared one to two days ahead and stored airtight in the refrigerator. Baking the dip in the bread bowl yields a warm, crunchy variation.
Read at Alternative Medicine Magazine
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